Chilli Garlic and me

Steamed prawns in mustard and poppy seeds sauce

Wednesday, 25th September, 2013
We bongs love mustard. In fact, we can prepare almost any vegetables or fish in mustard sauce. The sharp smell and hot taste of mustard is not for the faint hearted. Steamed prawns or steamed Hilsa in mustard sauce or as we say “shorshe bhappa” is very common in Bengali cuisine and I am sure it triggers lot of childhood memories for all of us, as I often say nobody can make that better than maa. I have cooked the prawn’s today in mustard and poppy seeds but you can also add grated coconut to it which will bring sweetness to the gravy.

Ingredients (serves 3 to 4)

Medium sized prawns- 250 gms
Yellow mustard seeds – 2 to 3 tbsp
Poppy seeds- 1 ½ poppy seeds
Onion – 1 (juliennes)
Sugar- ½ tsp
Salt- as per taste
Garlic – 3 pods
Slit Green chillies – 4 to 5 (or as per your taste)
Mustard oil – 2 tsp


1. Wash and clean the prawns leaving the head.

2. Grind together mustard seeds, poppy seeds, garlic and the green chillies to a fine paste. You may add little water to make the grinding easy.

3. Mix this mustard paste with the prawns. Add onion, sugar and salt. Please ensure that all the prawns are nicely coated with the masala.

4. Put this in a microwave safe bowl. Add 1 or 2 slit green chilli in the mix (optional). Sprinkle two tsp of mustard oil over the prawns.

5. Cover the bowl with a lid and microwave in medium for 5 to 6 mins or till the prawns are cooked.

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pranita on 28th September, 2013
I also like mustard sauce. will definitely try it. Nice work Mahua Dey.